WAIT, before you scratch your head and wonder to yourself, “what the heck is Marin mama posting and making these days,” just read through this post a bit and you will gain a bit of insight into my insanity.
Since I started Natural Chef school, my eyes have been opened, like literally opened! So much of what we’ve been told over the past few decades of what’s good for us, is not really good for us, and that’s why we’re seeing so much illness and disease. We’ve been brainwashed over the years that fats, salts, eggs and meat are bad for us, but in actuality our bodies need these essential whole foods. Our bodies need healthy fats, because 1/3 of our calories go to our brain, and our brain’s are made up of fat, pretty basic science, right? Eating good, healthy and essential fats (fats that our bodies can’t make, but are essential to life) will not get you fat, period! What we need to get away from is processed foods, because processed foods are just what they sound like, they’re processed, refined and stripped of all nutrition, and on top of that they contain preservatives, gums and tons of SUGAR! Let’s get back to the basics peeps and cook with whole and seasonal foods! Eat the rainbow! Let’s try to reduce our sugar and white carb intake and see how we feel. Come on, what have you got to loose!
So, I’ve decided to get the ball rolling and make some changes in my own house and then report back to you all on how I’m feeling! I’m cutting back on carbs, grains, and processed foods and trying to eliminate refined sugars and put more fats into my diet. I’m also keeping a food diary to see how I’m feeling after each meal etc. I’m even thinking I will write-up a post and share with you all my food diary, if you’re interested!
I’m working on a much longer nutritional filled post, and will get that out to you soon, but I just wanted to start out this post by saying that I’m super elated to work and share with you all what I’ve learned thus far, and am continuing to learn. I’m graduating in early March and I can’t wait to get out and start working, sharing and helping people! I want to teach and work with families and show them how to cook nutritious, tasty and nourishing meals that give not only give them optimal health and energy, but a sense of well-being!
So, for now, please follow along with me as I bring you some new innovative ways of cooking, some new ingredients to try, and let’s see if you feel any better or different after making these changes. It’s all about baby steps, and there’s no pressure at all to try these recipes, but I just want to share them with you, because I’m noticing a huge difference in how I feel. I have tons of sustained energy, my brain-fog has lifted and I don’t have muscle fatigue or stomach issues anymore. I overall just feel great, and I want you all to feel great too!
So, let’s back to this breakfast porridge. Most of you know that breakfast is one of my favorite meals! I love waking up to a bowl of warm steel-cut oats or quinoa and oats cereal, but I’ve been wanting to cut back on grains and carbs in the morning, and try to get in more protein and healthy fats to keep my blood sugar stable and balanced, so I’ve been experimenting with some alternatives, and I’ve come up with a winner in my book! If you’re new to chia seeds and flax, then this porridge might take some getting used to, but give it a try and play around with the flavors.
This porridge is not only vegan, grain-free and gluten-free, but it’s loaded with healthy essential fatty acids (fatty acids that our bodies need, but can’t make) like Omega 3 and Omega 6, contains tons of dietary fiber, antioxidants, magensisum, and minerals. It’s also an approved porridge for those of you on the GAPS or Candida diet. It takes only 10 minutes to make from start to finish, and the best part is that it’s low in carbs, and a warm, tasty and satisfying way to start the day. It will also give you the necessary fuel to get you through your morning. I pair this porridge with either some dandelion tea, or coffee with an added tablespoon of coconut oil, yes coconut oil, give it a try! It will your increase your energy, speed up your metabolism and just give you some healthy fats to get your brain charged up for the day.
I’ll be the first to admit that you’ll need to add a bit of a natural sweet to this porridge though, as it’s pretty bland in flavor, but great in texture. The chia seed naturally thicken up the porridge. I topped my bowl with a sliced Medjool date, some toasted walnuts, unsweetened shredded coconut and some maple syrup. You could also use raw honey, vanilla or cinnamon to sweeten it a bit! Why not make it more of a savory breakfast and top it with sliced avocado and a poached or fried egg.
This porridge is basically a base, so feel free to add to it the flavors and textures that appeal to you and your taste buds.
grain-free, paleo, vegan breakfast porridge
makes 1 serving
Porridge:
- 1 cup almond milk, coconut milk or milk of choice – I used my homemade vanilla almond milk which is already sweetened with a bit of vanilla
- 1 tablespoon chia seeds
- 1 tablespoon ground flax seed – it’s best to grind your seeds fresh in a coffee grinder
- 2 tablespoons unsweetened shredded coconut
- 1/4 cup raw walnuts (about 13) – you can use any nut of choice here like almonds, brazil nuts, cashews
- 1 tablespoon pumpkin seeds
- 1/8 teaspoon sea salt
Toppings:
- toasted nuts – I used walnuts, but toasted almonds, cashews or brazil nuts would be fabulous
- Medjool date or fresh figs
- frozen or fresh blueberries, or berries of choice
- shredded unsweetened or toasted coconut
- maple syrup, raw honey, vanilla or cinnamon
First off, you will need to grind up the flax seeds, as our bodies do not digest whole flax seeds well. I always use a coffee grinder for this, as it really breaks them down. You can see in the below photo the ground up flax seeds. 
Next, get out a mini prep and pulse down the walnuts and pumpkin seeds. You just want to pulse them till they break down into small pieces. If you don’t have a mini prep you can use try using a coffee grinder, but you will have to process them in stages. You could also just go old school and mince the walnuts and pumpkins seeds using a chef’s knife, or try using a blender and the tamper to break them down, but I think the amounts will be too small for a blender.
Pour the almond milk into a small to medium-sized saucepan set over medium heat. Let the milk come to a gently boil. Add in the chia, flax, coconut, walnuts, pumpkin seeds and sea salt and give the porridge a stir to combine.
Reduce heat to low and stir until porridge thickens (approx. 2-3 minutes). Note: the porridge will naturally thicken up as it comes off the heat due to the chia seed, so don’t get it too thick on the stove.
Serve immediately. Top the porridge with natural sweeter and fruit of choice.
I topped mine with a sliced Medjool date, some toasted walnuts, unsweetened shredded coconut and some maple syrup.
I’ve also added 3 tablespoons frozen blueberries to the milk along with the other ingredients! Delish!
Tip: To save time in the morning, I will prep all the dry ingredients the night before and put them together in a little jar in the fridge, so all I have to do in the morning is heat up the milk and add the jar of the prepped ingredients!
Here are 2 double batches of porridge all packed up for a weekend in Tahoe! 
I’ll keep you all updated on the different toppings I add to this porridge. I’m thinking I may try some sliced avocado, black beans and a fried egg one of these days!
Let me know what you end up topping your porridge with. Hey, feel free to send me some pictures as well! I love new ideas!
- Porridge:
- 1 cup almond milk, coconut milk or milk of choice - I used my homemade vanilla almond milk, which is already sweetened with vanilla
- 1 tablespoon chia seeds
- 1 tablespoon ground flax seed - it's best to grind your seeds fresh in a coffee grinder
- 2 tablespoons unsweetened shredded coconut
- ¼ cup raw walnuts (about 13) - you can use any nut of choice here like almonds, brazil nuts, cashews
- 1 tablespoon pumpkin seeds
- ⅛ teaspoon sea salt
- Toppings:
- toasted nuts - I used walnuts, but toasted almonds, cashews or brazil nuts would be fabulous
- Medjool date or fresh figs
- frozen or fresh blueberries, or berries of choice
- shredded unsweetened or toasted coconut
- maple syrup, raw honey, vanilla or cinnamon
- First off, you will need to grind up the flax seeds, as our bodies do not digest whole flax seeds well. I always use a coffee grinder for this, as it really breaks them down.
- Next, get out a mini prep and pulse down the walnuts and pumpkin seeds. You just want to pulse them till they break down into small pieces. If you don't have a mini prep you can use try using a coffee grinder, but you will have to process them in stages. You could also just go old school and mince the walnuts and pumpkins seeds using a chef's knife, or try using a blender and the tamper to break them down, but I think the amounts will be too small for a blender.
- Pour the almond milk into a small to medium-sized saucepan set over medium heat. Let the milk come to a gently boil. Add in the chia, flax, coconut, walnuts, pumpkin seeds and sea salt and give the porridge a stir to combine.Tip: To save time in the morning, I will prep all the dry ingredients the night before and put them together in a little jar in the fridge, so all I have to do in the morning is heat up the milk and add the jar of the prepped ingredients!
- Reduce heat to low and stir until porridge thickens (approx. 2-3 minutes). Note: the porridge will naturally thicken up as it comes off the heat due to the chia seed, so don't get it too thick on the stove.
- Serve immediately. Top the porridge with natural sweeter and fruit of choice.
- I topped mine with a sliced Medjool date, some toasted walnuts, unsweetened shredded coconut and some maple syrup.
- I've also added 3 tablespoons frozen blueberries to the milk along with the other ingredients! Delish!
I personally really liked the flavor of this porridge.
Great idea!I had the same stringy- ness others described so it could have been the guar gum in my coconut milk or it was because I used arrowroot powder to try to thicken because I’m allergic to chia seeds. I’ll use a different liquid next time to see, but any thoughts on other ways to thicken instead of chia seeds?
The chia seeds are what binds everything. Off the top of my head, I️ don’t know what else will bind it all, I️ would have to research it. Let me do that and get back to you.
Thank you for posting this recipe! I was on the hunt this morning to feed my children since I forgot to buy eggs. Found this searching and I’m so happy I came across it. My children and I downed it! We added raw honey and cinnamon after it was done and it was delicious. I also LOVE the fact that I can place all the dry ingredients into mason jars and have them ready to go! So simple and Great for when I’m not home and dad has the kids.
This is the best paleo- style porridge I’ve tried! The texture and flavour are delicious, very similar to oatmeal if you want a really good substitute. Thank you so so much for this recipe, I will have to check out the rest of your blog 🙂
Hi Jacquelyn, First, just wanted to say I love your recipes! Thanks so much for sharing 😀
I tried this porridge this morning..cooked it at home and then ate 30 minutes later when I got to work. I know your recipe says to eat immediately so maybe that would have fixed this, but my porridge was very goopy, like when I would take a spoonful it would be stretching from the rest of the porridge..almost like how bread dough pulls together when you are kneading it. I’ve noticed this phenomena a few other times when I head non dairy milk (I used unsweetened almond coconut milk).
Do you know how to avoid this? Perhaps I can mix everything together cold and heat up in the microwave at work when I am ready to eat, but wanted to hear if you had other insight.
Other then that it was super tasty and I topped with chopped dates, agave nectar, and a spoonful of applesauce.
Thanks!
Hi Molly! Sorry to get back to you so late, but I switched to a new server and I haven’t been able to get onto the site. Thanks for your sweet comment, I’m so happy that you love the recipes. So, this porridge can get thick due to the chia seed, so in the recipe I say not to keep it on the stove too long, as it will thicken up off heat due to the chia seeds. I also used my homemade almond milk which doesn’t have thickeners or gums in it, so maybe that’s why you’re having issues when heating up the non-dairy milk? Maybe next time heat everything on the stove top for less time, like one minute? You just want it to thicken a bit, but not too much. You could put all of the ingredients into a jar like I do, and then microwave the almond milk at work and then mix it all together? Maybe that will keep it from getting too goopy! That might be the best option! Let me know if that works!
I tried this for breakfast this morning and it was amazing! I shared this recipe on Facebook. Keep posting your delicious and healthy meals 🙂
I love, love, love this porridge! This is one of the best breakfasts I’ve had in months! I topped mine with frozen blueberries and blackberries and a touch of honey! I also tried your suggestion about the coconut oil in my coffee, and it was really good! Thanks for sharing all of your great tips and new recipes. I love where you’re going with the blog!
I love this! I am actually eating a bowl of this yummy porridge as I type this. I just finished my first whole 30 last month, and am trying to stick to the “spirit” of it now…and wow, I can’t tell you how excited I am for a grain free breakfast that isn’t eggs! Thanks!
Hi Katherine! Yay! I’m elated that you love this porridge as much as I do! It’s funny because I know how much my taste buds have evolved over the past few months from making and eating all of the amazing food at school, so I sometimes wonder if I think something is good, if my readers will feel the same, so it’s great to know that you’re digging this porridge as well. I actually created this recipe because I wanted something grain-free other than eggs for breakfast as well. 🙂 I think that whole 30 diet is genius, as it gets people off of processed foods and into eating whole, seasonal foods for 30 days! Once people taste what real food is for 30 days they can’t go back to regular processed foods because they honestly don’t taste good, and they taste artificial. I will keep the recipes coming and I hope u keep making them! Thanks for sharing Katherine! xoxo, Jacquelyn
I’ve been following your posts for about a year now and am so happy to see you expanding into areas that we with grain sensitivity can enjoy. I was on the GAPS diet for about a year and now that I am back into the normal food world, am always looking for recipes that won’t affect me. I will definitely try this recipe and will look for more of the same. Thanks!
Hi Carolyn! So funny that you mention the GAPS diet, as I’m reading a book all about that diet, (Gut and psychology syndrome) so I totally get it! Six months ago I would not have known what the GAPS diet was, but I learned all about it in natural chef school. I’m elated that your happy with the spin this blog is taking, as I’m really enjoying exploring and creating new recipes, so I glad to hear that you will continue on and share this journey with me! Have an awesome week!
xoxo, Jacquelyn
This sounds so awesome! I’m also trying to cut down on grains. I’ve been loving cream of buckwheat but this sounds like a great alternative. I’ll definitely be giving it a try next week.
Hi Kelli! I hope you love it girl! I’m actually eating a bowl of it right now! I have a buckwheat porridge recipe that I keep meaning to post! I will get that out soon! I hope you’re a fan of this porridge! Let me know what you think when you make it! xoxo, Jacquelyn
I love it.
I think your blog is great, everything is simple and down to earth and just looks delicious. This new style is well totally the kind of healthy tasty eating I am into so you rock on both counts!!
sally (Australia)
Hi Sally! Thanks so much for your super sweet comment! I’m elated to hear that you’re digging the new recipes. YAY! I know they’re a bit too healthy and out there for some of my friends, but I’m trying to spread the word and just show what I’m into these days! I hope you make and love this porridge, let me know! I’m actually eating my morning bowl right now! SO good! xoxo, Jacquelyn
Hi Jacqueline, I am on a similar journey to better health and coaching families along the way – so appreciate this post! Your porridge sounds interesting. I love nuts and almond milk – I will give this a try. Thanks a bunch! Bita|#ovenhug
Hi Sue! Yay! I love that we share the same passion! I can’t wait to finish school so I can get out there and teach in person! I hope you love this porridge! Let me know what you think when you make it! xoxo, Jacquelyn
I would like to try this! Why is it better for us than rolled oats or steel cut with or without quinoa? I would like to know the nutritional science so to speak. Thank you for your dedication to learning to help all of us who follow you, our leader in nutrition and health!
Hi Sheryl! I wouldn’t say these are necessarily better for you, as steel cut oats and quinoa are pretty nutritious. I’ve just been on the lookout for other breakfast alternatives, and I love that this porridge is totally grain-free and loaded with basically nuts, seeds and fats. I’ve personally found that when I eat too many grains, my energy gets zapped, so I’m just trying to cut back a bit where I can. It’s all about individual constitution and I just find that sometimes I need a break from carbs! I also know I have a lot of readers that are looking for grain-free alternatives, so I like experimenting with new ideas and recipes, so feel free to give this a try, but totally keep eating your oats and quinoa, it’s all good! xoxo, Jacquelyn